Were these cookies messy? yes. Difficult to make? Moderately, but really not too hard. More time consuming that the average scoop and bake cookie? It did take a little longer to make these, but the fun of a gooey marshmallow filled chocolate chip cookie was well worth the effort.

18large marshmallowscut in half, I used these Vanilla Bean Homemade Marshmallows

Instructions

Set a plate or tray next to the bowl of cookie dough. Scoop a 2-3 tablespoon size ball of cookie dough and place it in the palm of your hand. Make an indent in the center and press the marshmallow piece into it. Smooth the dough around the marshmallow and then place the ball of cookie dough onto a plate or tray. Once the cookie dough has all been stuffed with marshmallows, place the balls of dough into the refrigerator to chill for at least an hour.

Preheat the oven to 325. Place the cookie dough balls onto a parchment or silpat lined tray (this is required, or the cookies will stick to the tray). I only placed about 8 cookies on each full size baking sheet. These cookies will spread out a good bit. Bake for 12 minutes. Remove from the oven and leave them on the baking sheet to cool completely. If you are using parchment paper, you can simply lift the parchment paper at one end and slide it onto a cooling rack. Do not attempt to move the individual cookies off the sheet until they are completely cool.

When they are completely cool, store them in an airtight container. Enjoy!

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About Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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